Strawberry Rhubarb Muffins - Dairy Foods

I purchased beautiful, in-season rhubard on the trip to the St. Paul Farmer's Market last Saturday. Not wanting to take on the adventure of baking a pie (seriously, I have never done it!), Libbby and I decided to make muffins instead. They turned out moist and delicious and taste the best when warmed with a slab of butter.

Strawberry Rhubard Muffins (recipe from Cooks.com)

1 3/4 c. all-purpose flour
1/2 c. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 egg, lightly beaten
3/4 c. milk
1/3 c. vegetable oil
3/4 c. minced fresh rhubarb
1/2 c. sliced strawberries
6 sm. strawberries, cut in half
Sugar

Heat oven to 400 degrees. Mix flour, 1/2 cup sugar, the baking powder and salt in large bowl. Combine egg, milk and oil in small bowl; stir into flour mixture with fork just until moistened. Fold rhubarb and sliced strawberries into batter. Fill well buttered muffin tins 2/3 full with batter. Press a strawberry half gently into top of each muffin. Sprinkle tops generously with sugar. Bake until golden, 20-25 minutes. Remove from tins; cool on wire racks